Coconut White Chocolate Chip Cookies (Gluten Free)

Are you coco-nuts for coconut? Then make these cookies. They’re good.

That’s it. That’s the intro.

Enjoy!


The Recipe

Time allotment

Prep Time: 10-15 minutes

Cooking time: 10 minutes

Total Time: <30 minutes

Yield: 16-18 coconut white chocolate chip cookies

Cooking Utensils

  • Two bowls

  • Spatula

  • Whisk - OR - Handheld Mixer

  • Measuring cups

  • Measuring spoons


Ingredients

  • 3/4 cup (170g) salted butter

  • 3/4 cups (135g) coconut sugar

  • 1/4 cup (50g) granulated sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup (50g) shredded coconut

  • 1 white chocolate bar, cut-up

    • I used 1/2 cup (75g)

  • 1 3/4 cups (216g) baking flour

    • If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum

  • 3/4 cup (72g) almond flour

    • If you don’t want to use almond flour, substitute the same amount mentioned for regular flour


Instructions

  1. Preheat oven to 350°F (180°C)

  2. In one bowl, cream together 3/4 cup (135g) coconut sugar, 1/4 cup (50g) granulated sugar, 1 tsp vanilla extract, and 3/4 cup (170g) salted butter (these are the wet ingredients)

  3. Beat in 1 egg

  4. In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)

  5. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

  6. Fold in 1/2 cup (50g) shredded coconut, and cut-up white chocolate pieces

  7. Line a baking pan with either parchment paper - OR - cooking spray

  8. Place golf ball sized portions of dough evenly on baking pan

  9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes

  10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.

  11. Enjoy!



Thank you for reading this, lovely! Happy MUNCHING!


Did you like this post? Why not read something similar: